| 摘要 |
A method for producing salt-permeated boiled eggs with variable temperature and optional pressurization, and the boiled eggs produced thereby are provided, thereby easily casting off the skin of the boiled eggs, and reducing the production time of the salt-permeated boiled eggs. The method for producing salt-permeated boiled eggs with variable temperature and optional pressurization comprises the steps of: steaming eggs to produce half-cooked or full-cooked eggs; and dipping the boiled eggs in 15 to 17% salt water under the pressure of 8 to 10 kg/cm2 for 3 to 4 hours to form a water film between an egg-shell film and the white of eggs which enables easy casting off the skin of eggs, wherein the half-cooked eggs are produced by steaming eggs at 62 to 65 deg. C for 10 minutes; and the full-cooked eggs are produced by steaming eggs at 80 deg. C for 15 minutes. |
